Gastronomixs

Pumpkin soup

A purée soup thickened with pumpkin flesh.

Recipe makes 5 litres/20 portions.

Pumpkin soup

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2

kg

pumpkin

500

g

onion

250

g

celery

200

g

carrots

3

cloves

garlic

50

g

olive oil

2

 

bay leaves

5

sprigs

thyme

5

sprigs

parsley

3

litres

poultry stock

500

g

cream

 

 

pepper

 

 

salt

Preparation method

  • Peel the pumpkin and remove the seeds. Cut into 2x2cm cubes.
  • Peel the onion, celery, and carrots. Cut into 1x1cm cubes. Rinse in plenty of water.
  • Peel the garlic and cut into fine rings.
  • Heat the olive oil in a large pan.
  • Add the vegetables and garlic. Gently fry.
  • Make a bouquet garni from the bay leaves, thyme, and parsley stalks. Add this to the pan.
  • Deglaze the pan with the poultry stock and cook on a gentle heat until done.
  • As soon as the mixture is almost done, remove the bouquet garni and add the cream.
  • Mix in a food processor or with a hand-held blender until fine. Pass through a fine conical sieve.
  • Season to taste with salt and pepper.
  • Cool down to 4°C as quickly as possible. Heat the required amount just before serving.

Serving suggestions

  • Variation tip: use vegetable stock instead of poultry stock for a vegetarian version.
  • Variation tip: use roasted pumpkin.
  • Variation tip: use Asian ingredients such as lime leaves, lemongrass, ginger, coconut milk, and cardamom.
  • Variation tip: use citrus fruits, such as lime, lemon, or orange, to contrast with the sweet pumpkin.
  • Variation tip: use this basic recipe to prepare a mousse, panna cotta, crisp, cracker, marshmallow, gel, or jelly.

Previous page